Reverse Sear Question . . butter/herb baste during sear?

NDG

Lots of talk here recently about Reverse Sear Steak. Has anyone Seared the steak on the BGE in a blazzzzing hot Cast Iron WHILE doing a butter/herb baste?  I see they did it here on Chef's Steps and sounds interesting: https://www.chefsteps.com/activities/sous-vide-steak

My question . . . if the cast iron is blazzing hot on the egg for the sear (dome ~600f) will the butter and herbs catch fire?  In other words, is the sear/baste technique in the chef steps video only for much lower temps?

I am doing 6 ribeyes for Easter and dont want to mess this up. 

NCEggSmoker

I'm no expert but when I reverse sear at high temp i season with salt only and then finish with butter, herbs, pepper. If I'm doing Montreal steak seasoning or something else with salt and herbs together I either do that after sear or I just go direct at a lower temp and flip often. 

let me know how it works if you try it. It would probably improve browning. You could also reserve some for finishing as well as during cook so you get a mix of cooked and fresh herbs. 

Little Steven

I would coat the steaks with butter and herbs and refrigerate. Throw them on the iron like a blackening.

Phatchris

Maybe try some ghee, it has a much higher smoke point.

NDG

NCEggSmoker I will keep you posted . . I like the idea of just reserving some for a finishing sauce - maybe I will sear dry in blazzing hot CI, then look into a APL Board Sauce . . . never done it before.
Little Steven interesting idea to try sometime, but for easter hoping to get it all done without fridge.
Yes @phatchris I was thinking about clarified butter too . . hmmm